Gooey Cinnamon Rolls (Vegan Option)

 I believe I first got this recipe in a Faith Academy cookbook.  Thanks to Barb I now know it was Peter Ford - dorm father - who made these at Faith. I've been making them for years - quit when we got healthy. I've now made them two times  this week. I have fond memories of discussing Cinnamon roll recipes with Twyla in the onsen so I now think of these as onsen rolls and think of Twyla each time I make them. LOL 

Ingredients:

Topping: 

1 C whipping cream 

1 C rapadura (brown sugar)

Rolls: 

3 - 3 1/2 C flour

1 T yeast (pkg)

1/4 C rapadura (sugar)

1 tsp salt

2 T butter

1 egg

1 C hot water

Filling:

1 1/2 C rapadura (sugar)

2 tsp cinnamon 

1/2 C butter

Mix sugar and cream topping in an ungreased 9 x 13 in pan. 

Blend 1/2 of flour and next 6 ingredients.  Beat 3 min. 

Stir in rest of flour - note with whole wheat it is important not to use to much flour. I find 3 C is enough.  Knead. 

Roll to 7 x 15. Spread filling on top - roll from long side. Seal and cut into 15 pieces. 

Cover and rise until doubled - 35 - 40 min. 

Bake at 375* for 20 - 25 min. Watch closely. Cool 10 min. Turn out. 

Vegan option: 
I made these and liked them. I wasn't sure the kids would but I woke to find only 1/2 of one left. So in the future I will play with this a bit more. Even healthier. 

Ingredients: 
Topping:
1 C coconut cream
1 C rapadura

Rolls:
3 C flour
1 T yeast
1/4 C rapadura
1 tsp salt
2 T oil (Coconut oil/butter or Earth Balance)
1 c hot water
(skip the egg)

Filling:
Date honey (enough to cover the dough)
2 tsp added cinnamon

Or I would guess Coconut butter/rapadura and cinnamon...but the dates are natural and SWEET.

Follow directions above.

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...